Vegetable Beef Patties

Name: Vegetable Beef Patties
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g beef; 380g carrot; 100g onion; 2 pcs egg; 50g starch; 2g black pepper powder; Some salt; Some olive oil

by lin leisurely

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Chinese medicine practitioners have always suggested that we should eat more beef for my growing children. In fact, I also want to cook steak for my children often, but my son always doesn’t like it, so I can only think about making other ones. Alas, it’s still The most traditional brine is made more.
No, he didn’t know what happened during this period of time. He thinks of burgers again. He asks me all the time if the bird flu has passed. When it comes to this burger, the chicken is really delicious. The beef he bought before. He just took a bite and didn't want it. When I tasted it, the taste was really bad, and the meat was terrible.
So I remembered this carrot and beef pie. After it was made, the skin was crispy and the meat was tender and juicy. Without the need of a bread clip, the child just took it and finished it. "

Ingredients

250g Beef
380g Carrot
100g Onion
2 pcs Egg
50g Starch
2g Black Pepper Powder
Some Salt
Some Olive Oil

Vegetable Beef Patties

1. Put the beef in the refrigerator and freeze, then take out and cut into pieces.

2. Use a meat grinder to mince the beef, sprinkle with black pepper, add an appropriate amount of olive oil, mix well and marinate.

3. Scrub the carrots and cut into small strips.

4. Turn the switch of the residue outlet to hard fruits and vegetables.

5. Slowly put the carrot sticks into the feeding port of the juicer to squeeze the juice.

6. Open the juice outlet, and the beautiful carrot juice is squeezed.

7. This is carrot dregs, keep it for later

8. Cut the tomatoes into small pieces.

9. Turn the switch of the residue outlet to soft fruits and vegetables, and squeeze tomato juice.

10. Turn the switch of the residue outlet to soft fruits and vegetables, and squeeze tomato juice.

11. Stir in the carrot residues, sprinkle an appropriate amount of salt, beat in two eggs, mix well, then add the starch, mix well, and stir vigorously.

12. Heat the pan, sprinkle in olive oil, pat the evenly thick paste into small cakes with your hands, put it in a small fire, cover it, turn it over until it is completely solidified, cover and cook for about 7 minutes. The squeezed carrot juice and tomato juice are mixed as a drink.